Ingredients:

  • 1 lb butternut squash, peeled and cubed into 1-inch pieces
  • 1 lb brussels sprouts, trimmed and halved
  • 3 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/4 tsp red pepper flakes
  • 1.5 lbs sirloin steak, cut into 6oz portions
  • 2 tbsp unsalted butter
  • 4 cloves fresh garlic, smashed
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme

Instructions:

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Toss cubed butternut squash and halved Brussels sprouts with 2 tbsp olive oil, salt, pepper, and red pepper flakes.
  3. Spread vegetables in a single layer on the baking sheet and roast for 20–25 minutes, tossing halfway through, until edges are charred and squash is tender.
  4. Pat sirloin steaks completely dry with paper towels and season generously with salt and pepper.
  5. Heat 1 tbsp olive oil in a skillet over medium-high heat until just smoking. Sear steaks for 3–5 minutes per side for medium-rare.
  6. Remove steaks from the pan and let them rest on a plate.
  7. Reduce skillet heat to medium. Add butter, smashed garlic, rosemary, and thyme.
  8. Once butter foams, tilt the pan and spoon the infused butter over the resting steaks for 2 minutes.
  9. Plate the steak alongside roasted vegetables and drizzle remaining garlic butter over the top.